Shake with ice and strain into a Tiki mug. I added a mint garnish like in the classic.

Two Saturdays ago, I reached for the new addition to my library, David Montgomery's Zombie Horde, a collection of Zombie recipes and variations throughout the decades. Instead of a standard 3 rum Zombie, I was lured in by a 3 gin one, the Winchester. Brian Miller of Death & Co. in Manhattan crafted this tribute to gin advocate Angus Winchester circa 2009, and he swapped the classic's falernum, cinnamon syrup, and absinthe for St. Germain and ginger syrup in the ingredients list.

With the return of my mint patch, the Winchester proudly greeted the nose with fresh mint aromas. Next, a fruity sip with lime, grapefruit, and pomegranate led into a complex swallow with juniper, sage, pear, and ginger flavors.

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The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.

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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at Barnes and Noble and Amazon.

The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon and Barnes and Noble.